Apple-Raisin Pork Chops Recipe

When I was growing up, we couldn't afford to have meat very often, so it was a special evening when we had these tender chops. The apples, raisins and apple cider give this dish a sweet touch and a pretty appearance. —Shirley Joan Helfenbein, Lapeer, Michigan

Directions

In a large skillet, brown pork chops in oil in batches on both sides. Sprinkle with salt and pepper. Return all chops to the skillet.

Combine cider and mustard; pour over meat. Bring to a boil; reduce heat. Cover and simmer for 13-18 minutes or until a meat thermometer reads 160° Remove chops to a serving platter; keep warm.

Add the apples, onions, raisins and currants to the skillet. Cover and cook over medium heat for 5-6 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.Yield: 8 servings.

Originally published as Apple-Raisin Pork Chops in Taste of Home
October/November 2007, p35